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MIDWEEK MUNCHIES episode 2 is here! This time we’re cooking a one-pot wonder. It’s a lentil and coconut curry soup that packs so much flavour your unsuspecting tastebuds are not gonna know what’s hit them.
Enjoy!
Serves 4
🌿 coconut oil
🌿 4 garlic cloves, peeled + finely chopped
🌿 1 thumb of fresh ginger, peeled + finely chopped
🌿 2 tsp cumin seeds
🌿 1 tsp coriander seeds
🌿 1 tsp ground turmeric
🌿 200g (7oz) red lentils (1 cup)
🌿 1 x 400g (14.1oz) tin of chopped tomatoes
🌿 750ml (25.4fl.oz) vegetable stock (3 cups)
🌿 1 x 400ml (13.5fl.oz) full-fat coconut milk
🌿 salt + pepper
🌿 1 handful of fresh coriander
🌿 red chilli flakes, optional
Add 2 tablespoons of coconut oil to a large saucepan or casserole pot on a medium heat. Add the garlic and ginger, then cook for 2-3 minutes or until they turn a golden brown.
Stir in the cumin seeds, coriander seeds and turmeric. Cook for another 2 minutes or so, until the spices begin to smoke and turn a dark brown.
Rinse the red lentils under cold water in a fine sieve, then stir them into the pot and cook for another minute.
Next add the chopped tomatoes, vegetable stock and roughly 3/4 of the coconut milk. Give it a good stir, bring to a boil, then lower the heat and simmer for 20-25 minutes or until the lentils are tender and it resembles a thick-soup consistency.
Give the soup a taste and season with however much salt you think is necessary, along with a generous pinch of pepper.
To serve, drizzle over the remaining coconut milk and top with fresh coriander, along with some red chilli flakes if you prefer things a little spicy. We also love to serve with thick slices of toasted bread.
Big love! Roxy + Ben
